Homemade Cake Sprinkles
Making your own cake sprinkles is so easy, fun, and rewarding! You can customize them to your liking, and they're perfect for decorating cakes, cupcakes, and other desserts.
Making your own cake sprinkles is so easy, fun, and rewarding! You can customize them to your liking, and they're perfect for decorating cakes, cupcakes, and other desserts.
- 1 cup powdered sugar
- glaze icing
- 1 to 3 tablespoons milk depending on whether you want a thicker or runnier consistency
- 1 tablespoon light corn syrup
- optional
- food coloring of choice (i would add 1 to 2 drops, and i highly recommend gel based)
- flavored extracts (about 1/4 teaspoon of extract per cup of icing)
- Carbohydrate 34.5460841875 g
- Cholesterol 0.7552 mg
- Fat 0.22725425 g
- Fiber 0 g
- Protein 0.31215 g
- Saturated Fat 0.1247658 g
- Serving Size 1 1 Serving (47g)
- Sodium 7.5683375 mg
- Sugar 34.5460841875 g
- Trans Fat 0.01798625 g
- Calories 140 calories
Step-by-step
- Place the icing in a baggie and cut of a very small corner tip to "pipe out" dots. You can also use a pastry bag with a #3 tip. Each row took roughly 15-20 seconds, so this process was much faster then I had imagined.
- I did eight rows of 18-20 dots, so ended up with roughly 160 dots.
- This ended up being the perfect amount for a sweet little cake, which I cant wait to share!
Hard little pellets of colored sugar crunch with a brittle snap under the teeth when piped correctly, though achieving that rigidity requires patience during the drying phase. Gel food coloring should be used instead of liquid varieties because introducing excess water prevents the icing from holding its extruded shape.
Mastering Viscosity
Controlling the moisture level dictates whether the piped lines hold their structure or flatten into puddles on the parchment paper. Adding milk one half-teaspoon at a time ensures the mixture achieves a stiff-peak consistency that will not clog a number three pastry tip. When the piped dots take on a matte finish and resist indentation under a fingernail after four hours of air-drying, they are ready to harvest.Dietary Adjustments
Substituting a plant-based milk like almond or oat drink at a one-to-one ratio alters neither the drying time nor the final snap of the sugar strands. Corn syrup remains necessary for preventing crystallization, so replacing it with liquid honey will introduce unwanted amber color and residual chewiness.Preserving Texture
Humidity destroys homemade sugar decorations rapidly by causing the powdered base to absorb ambient moisture and turn sticky. Storing the finished pieces in an airtight glass jar with a food-safe silica gel packet for up to three months protects them from kitchen steam.
